Tarragon Lemonade

Gabriel Frasca and Amanda Lydon offer infused lemonades on the lunch menu at Straight Wharf. Frasca prefers his lemonade at "face-puckering levels"—hold back on the sugar. But this version has a gentle sweetness, like a tarragon-zapped lemon drop. Give it a try with other summer herbs, too, like fresh mint.
Cocktail Party Recipes

Ingredients

How to Make It

Step 1

In a medium saucepan, combine 4 cups of water with the sugar and bring to a boil, stirring to dissolve the sugar. Simmer over moderately high heat until reduced to 3 1/4 cups, about 25 minutes. Remove from the heat and add 5 of the tarragon sprigs. Let stand, stirring often, until cooled to room temperature, about 30 minutes. Discard the tarragon sprigs.

Step 2

In a large glass pitcher, combine the remaining 6 cups of water with the tarragon syrup and fresh lemon juice. Add a pinch of salt, stirring until it dissolves. Serve the tarragon lemonade over ice, garnished with the lemon slices and the remaining 12 tarragon sprigs.

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